Star Caramelized Banana Cheesecake with Rum Glaze: A Showstopping Dessert That Delivers Every Time

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If you’ve ever dreamed of combining the velvety smoothness of a classic cheesecake with the tropical flair of bananas and the rich indulgence of rum caramel, this dessert is your dream come true. The Star Caramelized Banana Cheesecake with Rum Glaze isn’t just a treat—it’s a showstopper. Perfect for special occasions, elegant dinner parties, or when you simply want to impress, this cheesecake boasts bold flavor, eye-catching presentation, and satisfying texture.

This recipe is for the passionate home baker who isn’t afraid to take their dessert game to the next level. While the steps are straightforward, the results are truly elevated. If you love banana bread, caramel sauce, and creamy cheesecakes, this recipe will hit all your sweet spots in one heavenly slice.

Why This Cheesecake Is So Special

Unlike your typical cheesecake, this version features not just bananas, but caramelized bananas folded into the filling, infusing the dessert with a deep, caramel-banana richness. The graham cracker crust is simple but perfectly buttery with an optional dash of cinnamon for warmth. And to top it all off, a dark rum glaze adds an adult twist that’s both elegant and indulgent.

What makes this cheesecake truly irresistible is how the flavors evolve: the initial creamy bite gives way to banana sweetness, followed by the hint of rum and caramel that lingers long after. Each slice is balanced, luxurious, and utterly memorable.

Ingredients You’ll Need

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

  • 3 ripe bananas, mashed
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 tsp salt

For the Caramelized Bananas:

  • 2 bananas, sliced
  • 2 tbsp butter
  • 2 tbsp brown sugar

For the Rum Glaze:

  • 1/4 cup dark rum
  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • Pinch of salt

Essential Kitchen Equipment

To pull off this dessert effortlessly, gather the following:

  • 9-inch springform pan
  • Mixing bowls (various sizes)
  • Stand mixer or hand mixer
  • Silicone spatula
  • Saucepan (small)
  • Whisk
  • Baking sheet
  • Aluminum foil
  • Wire cooling rack

Step-by-Step Directions

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture resembles wet sand.
Press the crust into the bottom of a 9-inch springform pan, using the bottom of a glass to pack it evenly.
Bake for 10 minutes, then remove and set aside to cool.

Step 2: Caramelize the Bananas

In a skillet over medium heat, melt 2 tablespoons of butter.
Add the sliced bananas and sprinkle them with 2 tablespoons of brown sugar.
Cook for about 5 minutes, flipping occasionally, until golden and caramelized. Let cool.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth.
Add sugar and mix until fully incorporated.
Beat in eggs one at a time, mixing just until blended—avoid overmixing.
Add mashed bananas, sour cream, vanilla, cornstarch, and salt.
Gently fold in the cooled caramelized banana slices with a spatula.

Step 4: Assemble and Bake

Pour the filling into your prepared crust.
Tap the pan lightly on the counter to remove any air bubbles.
Wrap the base of the springform pan in foil and place it on a baking sheet.
Bake for 1 hour and 15 minutes, then turn off the oven and let the cheesecake sit inside (door closed) for another hour.
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Prepare the Rum Glaze

In a small saucepan, combine rum, brown sugar, cream, butter, and a pinch of salt.
Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, stirring occasionally until thickened.
Cool slightly and pour over chilled cheesecake before serving.

Recipe Tips & Shortcuts

  • Ripen bananas faster by placing them in a brown paper bag with an apple for a day.
  • Don’t overmix the batter—this introduces air, which can cause cracks.
  • If you’re worried about cracking, use a water bath (place the springform pan in a larger pan filled with an inch of hot water).
  • For a silky-smooth filling, make sure all dairy ingredients are at room temperature.

Variations to Try

  • No Rum? Swap it with vanilla extract or maple syrup for a family-friendly glaze.
  • Gluten-Free Version: Use gluten-free graham crackers for the crust.
  • Tropical Vibe: Add shredded coconut or a bit of crushed pineapple to the filling.
  • Chocolate Lover’s Dream: Replace the rum glaze with a drizzle of dark chocolate ganache.
  • Nutty Twist: Sprinkle the top with toasted pecans or candied walnuts.

Storage Instructions

Leftovers? No problem. Store your cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.

Want to make it ahead or save it for later? You can freeze it (without the glaze) for up to 2 months. Wrap the cheesecake in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator and glaze before serving.

What to Serve With Banana Cheesecake

Pair this rich cheesecake with:

  • A glass of dark rum or spiced rum on the rocks
  • Espresso or a strong black coffee
  • Toasted coconut flakes on the side
  • A few slices of fresh mango or pineapple for a tropical finish
  • For an extra flourish, add a dollop of fresh whipped cream

Frequently Asked Questions (FAQs)

Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, it tastes even better after a night in the fridge, which helps the flavors meld and the texture firm up.

Q: Can I freeze this cheesecake?
A: Absolutely. Freeze without the glaze for best results. Wrap it tightly and store for up to two months.

Q: Do I need a water bath?
A: Not required for this recipe, but if you want to minimize cracking, feel free to use one.

Q: What type of rum should I use?
A: Dark rum provides the richest, most complex flavor. Spiced rum is also a great choice if you want a warmer, aromatic twist.

Q: What if I don’t have a springform pan?
A: You can use a deep pie dish or cake pan, but unmolding will be more difficult. Lining the bottom with parchment may help.

Final Thoughts

Whether you’re celebrating a milestone or just want to treat yourself to something exquisite, this Star Caramelized Banana Cheesecake with Rum Glaze will leave a lasting impression. It’s indulgent yet approachable, tropical yet cozy—perfect for dessert lovers looking for something new and unforgettable.

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